Sunday, August 25, 2013

Greek Spiced Beef and Onion Stew Crockpot Recipe

Greek Spiced Beef and Onion Stew Crockpot Recipe

Ingredients needed:

* 4 tablespoons of olive oil
* 1 pound shallots or pearl onions, peeled
* 4 large garlic cloves, halved
* 1 3/4 pounds boneless beef leg, trimmed of fat and cut into large chunks
* 4 bay leaves
* 3 cinnamon sticks
* 1/4 teaspoon ground cloves
* 1/4 teaspoon of ground nutmeg
* 2 tablespoons of red wine vinegar
* 1 pound tomatoes, grated and skins discarded
* 4 tablespoons of tomato paste
* A pinch of sugar
* Salt and freshly ground black pepper
* Chopped mint or cilantro leaves, to serve
* Boiled potatoes, to serve

Preparation steps:

* Heat 2 tablespoons of the oil in a large skillet over high heat. Lower the heat to medium, add the shallots and fry, stirring, 3 to 5 minutes until just starting to turn golden. Add the garlic and stir 1 to 2 minutes longer. Use a slotted spoon to transfer the shallots and garlic to the crockpot.
* Heat the remaining oil in the pan. Add the beef and fry 3 to 5 minutes until brown on all sides, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Transfer the beef to the crockpot as it browns.
* Just before the final batch of beef finishes browning, add the bay leaves, cinnamon sticks, cloves and nutmeg and stir for about 30 seconds until fragrant. Add the vinegar and tomatoes and stir until the vinegar evaporates.
* Transfer the beef mixture to the crockpot. Put the tomato paste and 4 tablespoons water in a small bowl and stir until dissolved, then stir in the beef mixture. Stir in the sugar and season with salt and pepper. The beef and onions will not be completely covered with liquid.
* Cover and cook on low for 7 hours until the beef is tender. Remove and discard the bay leaves and cinnamon sticks, and add a little more salt and pepper if you desire. Serve sprinkled with mint, and boiled potatoes.


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